1/2 cup (1 stick) unsalted butter, plus more for greasing ramekins
3 tablespoons plus 1 teaspoon flour, divided
6 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons plus 1/2 cup cold, heavy whipping cream, divided
4 tablespoons powdered sugar, divided
2 large eggs
2 large egg yolks
1/4 cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt
1 tablespoon nut-flavored liqueur
1/2 pint fresh raspberries, for garnish
4 sprigs mint, for garnish
Sweetened cocoa, for garnish
Preheat oven to 450 F. Grease 4 (8- to 12-ounce) ramekins or baking dishes with about 1 1/2 teaspoons butter. Spoon 1 teaspoon of the flour into each dish, tapping out excess flour. Set on a baking sheet.
In a double boiler or a metal bowl set over a pan of simmering water, melt the 1/2 cup butter with the chocolate, the 2 tablespoons cream and 2 tablespoons of the powdered sugar, stirring until smooth. Remove from heat.
In a bowl, whisk together the eggs, egg yolks, granulated sugar, vanilla and salt until thick ribbons form, about 3 minutes. Sift remaining 2 tablespoons flour into egg mixture and fold together.
Fold chocolate mixture into egg mixture. Divide among prepared dishes and bake in preheated oven until sides of cake are set and tops are puffed but still soft, about 12 minutes.
Remove from oven and let cool in ramekins for 2 minutes, then unmold onto dessert plates.
Meanwhile, in a bowl, whip remaining 1/2 cup cream until it begins to form soft peaks. Add remaining 2 tablespoons powdered sugar and the nut liqueur and beat until stiff peaks start to form.
Spoon a dollop of whipped cream on each unmolded cake. Garnish each plate with some of the raspberries and a sprig of mint. Sprinkle cocoa over cakes and serve.
Makes 4 servings.